Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads

Autor: Evangelia Nanou, Mado Kotsiri, Dimitra Kogiannou, Maria Katsouli, Kriton Grigorakis

Publikováno v: Foods, Vol 12, Iss 3, p 505 (2023)

Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging

Externí odkaz: https://doaj.org/article/a0dfb892764942aab915b439eac72dfa

Chemical quality and sensory profile of the Mediterranean farmed fish shi drum (Umbrina cirrosa) as affected by its dietary protein/fat levels

Autor: Kriton Grigorakis, Niki Alexi, Antigoni Vasilaki, Ioannis Giogios, Eleni Fountoulaki

Publikováno v: Italian Journal of Animal Science, Vol 15, Iss 4, Pp 681-688 (2016)

Two groups of identically-reared shi drum, having received different diets (Group A: 45% protein and 16% fat and Group B: 48% protein and 12% fat), were compared for their yields and their chemical and sensory quality. They exhibited similar dressing

Externí odkaz: https://doaj.org/article/eba9c8ff9a6b46e39ffd3b13b0dd919d

Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack ( Seriola dumerili , Risso)

Autor: Evangelia Nanou, Kriton Grigorakis, Niki Alexi, Alexandru Luca, Derek V. Byrne

Publikováno v: Alexi, N, Luca, A, Nanou, E, Byrne, D V & Grigorakis, K 2020, ' Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack ( Seriola dumerili, Risso) ', Aquaculture Research, vol. 51, no. 6, pp. 2443-2455 . https://doi.org/10.1111/are.14588

Greater amberjack is one of the major candidate species for aquaculture diversification; however, with the exception of sporadic data on the proximate (PC) and fatty acid (FA) composition, limited knowledge exists regarding the quality variations occ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12c931bab1c6a4602ecbfb9867d9042f
https://doi.org/10.1111/are.14588

High taurine supplementation in plant protein-based diets improves growth and organoleptic characteristics of European seabass (Dicentrarchus labrax)

Autor: Andreas Brezas, Vassiliki Ilia, Nicholas Romano, Vikas Kumar, Theofania Tsironi, Jan van Eys, Ioannis N. Vatsos, Kriton Grigorakis, Yannis Kotzamanis

Publikováno v: Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-12 (2020)

Plant-based proteins are increasingly being used in aquafeeds, but one of the limitations is taurine deficiency that can be especially detrimental for carnivorous fish. In this study, taurine supplementation in high plant protein diets (low fish meal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8eed3fe6433a9852b80c85ebaad0192
https://hdl.handle.net/11250/2685717

Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius):An inter-species comparison

Autor: Dimitra Kogiannou, Nick Kalogeropoulos, Niki Alexi, Ioanna Oikonomopoulou, Kriton Grigorakis, Derek V. Byrne

Publikováno v: Alexi, N, Kogiannou, D, Oikonomopoulou, I, Kalogeropoulos, N, Byrne, D V & Grigorakis, K 2019, ' Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream ( Sparus aurata ) and meagre ( Argyrosomus regius ) : An inter-species comparison ', Food Chemistry, vol. 301, 125263 . https://doi.org/10.1016/j.foodchem.2019.125263

The nutritional and sensory quality of a fish fillet is subject to alterations depending on the culinary method used for preparation. The current study aimed to explore the effects of custom culinary preparation methods (steaming, oven-cooking, fryin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2491215c27bc3e0fd81237d0eb8a05b5
https://pure.au.dk/portal/da/publications/culinary-preparation-effects-on-lipid-and-sensory-quality-of-farmed-gilthead-seabream-sparus-aurata-and-meagre-argyrosomus-regius(4490d65a-8cd2-4e37-aee4-092539cc75bb).html